The gastronomy of Greece has evolved over the centuries. Greek cuisine, with more than 4,000 years of culinary traditions, is rich in authentic flavours and aromas taking advantage of the abundant Greek land and the rich Mediterranean Sea. Greek diet can be traced back to the dietary habits of Ancient Greeks and is based on a very fertile land, blessed by mild climate, and surrounded by the Sea. Authentic Greek flavours and gastronomy respect mother earth and the beautiful sea.
Greece has always been on the crossroads between West and the East. Greek civilisation and gastronomy naturally blended with Egyptian, Persian, Roman, Byzantine and Ottoman traditions and cuisines over the centuries. Greece has always been a melting pot of different cultures, ideas and religions and that is reflected on food and drink.
Greek gastronomy is based on human and sustainability values, eating fresh ingredients from the land or the sea, locally sourced and within the season. Greek cuisine is very diverse and it largely depends on what is produced in every geographical region. Naturally the gastronomy of the Greek islands and the long seaside coastline of Greece is fish and seafood based. In the mainland, gastronomy focuses more on meat and dairy. The world-famous Greek olive oil, oregano and garlic, as well as quality fresh ingredients, create magic. Most sauces used in Greece are lemon or tomato based. There is a clear dichotomy there! You will hardly ever see traditional Greek cooking using cream or butter. Instead, olive oil dominates cooking. Seasonal products shape the Greek diet or have an effect on the Greek diet. Any Greek will tell you that there is no point eating tomatoes or watermelon in the winter period, but they practically live on them during the summer!
Host: Professor Dimitrios Buhalis
Chair: Professor Kaye Chon
Tuesday 15th February 2022 • 14:00-18:30 Hong Kong time / 08:00-12:30 Greece time
Host
Professor Dimitrios Buhalis, Visiting Professor, SHTM
Chair
Professor Kaye Chon, Dean and Chair Professor Walter & Wendy Kwok Family Foundation Professor in International Hospitality Management, SHTM
Panelists
Ms Sofia Zacharaki, Greek Deputy Minister of Tourism: Greek Gastronomy and Tourism Experience
Mr Dimitris Frangakis, Secretary General, Greek National Tourism Organisation: Greek Tourism Strategy
Mr Konstantinos Zervas, Mayor of Thessaloniki: Authentic and sustainable gastronomy and Thessaloniki as UNESCO Creative City for Gastronomy
Ms Marina Papatsoni, Director General, Costa Navarino & Navarino Icons: Gastronomy and Greek Hospitality
Mr Konstantinos Kattoulas, Greece Consul General in Hong Kong: Greece in Hong Kong
Chairs
Dr Catherine Cheung, Associate Dean & Associate Professor, SHTM
Professor Cathy Hsu, Chair Professor, SHTM
Panelists
Ms Maria Athanasopoulou, Chairwoman, World Food Travel Association: Greek Gastronomy and Tourism
Ms Sylvia-Ioanna Koumedaki, CEO, Chef stories: Greek food & Gastronomy uniqueness
Ms Nana Zygoura, Marketing Consultant specialising in gastronomy (Zygoura.gr): Greek food & Gastronomy uniqueness
Ms Michelle Lau, Principal Nutritionist (MSc) & Founder, Nutrilicious: Greek food and gastronomy for Asian tastes
Chairs
Professor Dimitrios Buhalis, Visiting Professor, SHTM
Dr Jonathan Sutton, Instructor, SHTM
Panelists
Ms Marianna Devetzoglou, Olive Oil Sommelier, Co-founder of OLEOSOPHIA
Ms Aimilia Rigakou, Research & Development, Hellenic Fine Oils
Mr Pantelis Iliakakis, Head of Commercial Department, Navarino Icons
Mr Dimosthenis Broussalis, DASC Branding, Food Tourism & Branding specialist
Chairs
Professor Dimitrios Buhalis, Visiting Professor, SHTM
Dr Pearl Lin, Associate Professor, SHTM
Panelists
Ms Sylvia-Ioanna Koumedaki, CEO, Chef stories: Greek Cheese
Ms Nana Zygoura, Marketing Consultant specialising in gastronomy (Zygoura.gr): Greek Cheese
Mr Dimitrios Lianos, Mayor of Naxos and the Small Cyclades
Ms Nikoletta Lianos, Manager, Grotta Hotel in Naxos Island and the Lianos Olive Press (in Eggares)
Ms Basilikh Chatzopoulou, a private licenced tour guidef or Athens & Naxos Island
Ms Vicky Beta, Senior Brand Manager, MEVGAL
Mr Stavros Ladogiannis, Exports Area Sales Manager, MEVGAL
Mr Stelios Iakovidis, Founder & MD, Levant Foods
Chairs
Professor Haiyan Song, Associate Dean and Chair Professor Mr and Mrs Chan Chak Fu Professor in International Tourism, SHTM
Mr Delap Lui, Instructor, SHTM
Panelists
Mr Yiannis Karakasis MW, First Growth Wine School & 50 Great Greek Wines
Mr Alexandros Kouris, Founder & Owner, NISSOS Beer
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